Connor Haviland and his father, Bob, at the 18th hole of Pinehurst No. 2.
Escaping a bout of freezing rain, Connor Haviland sat bundled up in a golf cart beside his father, Bob.
His hands stiff from the cold, the 17-year-old boy didn’t hesitate to suggest making the milestone golf trip to Pinehurst a permanent family tradition.
“He said, ‘You know what dad? I would really like to carry on the tradition by bringing my son here when he is junior in high school,'” Bob said. “That’s when I knew that the trip had been a success and that my son was now a loyal Pinehurst fan for life just his father and his grandfather.
“I told him that the only thing that could make it better would be if I was still around to come back with he and his son when the time came.”
Chef Shawn Aoki prepares meals for guests in the Carolina Dining Room.
Chef Shawn Aoki has a deep appreciation for fresh ingredients thanks to his California upbringing.
“I grew up in sort of a farm setting,” he said. “We butchered our own cattle and we always had a garden.”
Aoki’s job growing up? Tending to the chickens.
His formative years helped prepare Aoki for life in the kitchen.
“My understanding of the farm-to-table concept really sprouted from there,” he said. “When you take care of something and see it on the table at the end of the day, it really gives you a sense of appreciation”
“It gave me an understanding of good ingredients and what they should really taste like.”
Since moving from the West Coast to Pinehurst, Aoki has gotten the chance to continue his agricultural exploration thanks to Executive Chef Thierry Debailleul’s focus on providing resort guests with meals prepared with local ingredients.
I think there’s a correct cooking process for the right ingredient and I don’t like to alter my flavors too much.
And it happened right outside the Carolina Hotel on a clear December day. It was 12/13/14 to be exact, an unseasonably warm day at 62 degrees.
For Paul Sebo, it was like a dream seeing Lynda Hall walk down the aisle.
Draped in a sequined gown, the sun hit the bride just right.
“For a brief moment, it looked like she had an aura around her,” Paul said. “The Lord gave us such a gorgeous day.”
The pair exchanged vows in the gazebo on the West Lawn, a spot that brought them together in 1974.
It was Paul who had the idea to build a gazebo. As the manager of several musicians set to perform during the hotel’s Fourth of July celebration, he wanted his singers to have a stage and there simply wasn’t enough room for the crowds inside.
“We said ‘We’ll do it in Pinehurst because that’s where our story began, it began at this hotel, at that gazebo.'”
Lynda, who went by Linda in those days, was the first performer to belt out a song from the gazebo
A few years after that performance, Lynda and Paul parted ways. They saw each other once in 37 years.
The couple reconnected in 2012 after linking up on Facebook.
“We talked for 40 hours that first week, catching up on everything,” Lynda said.
It didn’t take long for Paul, 73, and Lynda, 67, to realize they never wanted to be apart again. As planning for the wedding got underway, they needed to decide on a venue.
The couple had a few options in mind. Paul, who teaches political science at Coastal Carolina University, lives at Myrtle Beach, South Carolina. Lynda’s family resides in Kernersville, North Carolina.
“We said ‘We’ll do it in Pinehurst because that’s where our story began, it began at this hotel, at that gazebo,’” Paul said. “For us, it was a no-brainer.”
A new clip reminds us why we love 2005 U.S. Open Champion Michael Campbell
By ALEX PODLOGAR
I stood there, baking in the sun and wondering just how I could possibly forget to put on sunscreen.
There were no trees near the practice range at the 2013 U.S. Open at Merion. And in the midday sun, with barely a cloud in the sky, not even the range grandstand could offer relief.
Stand, bake, sweat and burn. That’s all I could do.
The player I wanted to talk to was hard at work, certainly sweating more than me. And, even as I stood there with my amateur video camera – the one with the funny little squirrel microphone that Sir Nick Faldo had made fun of – and feeling very much out of place next to the network heavyweights, this guy was struggling more than I was.